Monday, March 15, 2010

I made half the recipe in minis (about 48 cupcakes). My torch was unavailable (don't ask) and my whisk was missing (again, don't ask). So I opted for a quick cream cheese frosting. I want to try them again with the proper meringue.

The combo of Meyer lemon zest and a dollop of lemon curd...delicious!

Be sure to check out the other Martha Stewart Cupcake Club members and their version of the recipe! I'm sure you'll see lots of yummy torched meringue!

I have a black hole in my kitchen which seems to suck in ingredients to some alternative universe so I understand completely. I love the addition of the cream cheese and meyer lemons.I'm going to have to try that if I make this again.

Wow, they look so lovely! I sure do love Martha's cream cheese frosting recipe, so I can surely understand the substitution! I also had to make some substitutions and intend to make these again the full-on Martha way in the future. :)

can't wait to make these for my boyfriend's mother's birthday this weekend! what was the cream cheese frosting recipe you used? martha's website had a few versions so wanted to make sure i got it right :) thanks so much for posting!

Sarah (#37), I use a 1:1:1 cream cheese frosting. One block of cream cheese (8 oz, I think) and one cup of powdered sugar and one teaspoon of vanilla. Whisk with a paddle attachment until smooth. Pipe onto cupcake. Have fun - mary the food librarian

Mary - Not sure how I missed these. They look delicious! How was the cupcake itself (minus curd/frosting)? I am toying with lemon cupcakes for a baby shower this weekend, and I won't have time to experiment, so I want to go with a trusted source! (That's you!)

jami #39, um...I don't remember. I don't think I ate one before all the curd was added. Sorry. I also used Meyer lemons and not regular lemons. Other people in the club seemed to like the cupcakes though! - mary